Care.

Cook .
Inspire.
A COLLECTION OF
CAREGIVERS’ RECIPES
AND STORIES
 Care.
Cook.
Inspire.
A COLLECTION OF CAREGIVERS’
RECIPES AND STORIES
 Contents
FOREWORD 7
SPECIAL THANKS 8

MAINS
Mapo Tofu 10
Miso Grilled Saba Fish 14
Roasted Chicken with Boiled Vegetables 18
Steamed Chicken with Black Fungus and Mushroom 24
Copyright © 2017 Agency for Integrated Care Steamed Egg with Minced Meat and Mushroom 28
Teochew-styled Steamed Fish 32
Published by Agency for Integrated Care
No. 5 Maxwell Road #10-00 Tower Block, MND Complex Singapore 069110 STAPLES
Tel: +65 6603 6800 | Fax: +65 6820 0728 Blended Porridge with Vegetables and Meat 38
Email: enquiries@aic.sg Shrimp Pasta 42
Website: www.aic.sg
SOUPS
All rights reserved. No part of this publication may be reproduced, stored in a Fillet Fish Soup (Lauk Singgang) 48
retrieval system of any nature or transmitted, in any form or by any means, electronic, Mixed Savoury Bean Soup 52
mechanical, photocopying, recording or otherwise, without the prior permission of
Spinach Soup in Rempah Titek 56
the copyright owners.

LIGHT SNACKS / DESSERTS

Limit of Liability/Disclaimer of Warranty: While the publisher and the authors have
used their best efforts in preparing this book, they make no representations or
Bubor Cha Cha 62
warranties with respect to the accuracy or completeness of the contents of this book Chilled Longan with White Fungus and Jasmine Flowers 66
and specifically disclaim any implied warranties or fitness for a particular purpose. Chilled Strawberry with Sago and Vanilla Ice Cream 72
The publisher and the authors shall not be liable for any loss of profit or any other
personal or commercial damages, including but not limited to special, incidental,
Dahi Vada / Dahi Bhalla 76
consequential, or other damages.
GLOSSARY 82
Printed in Singapore.

“… We're re very fortunate to have very
filial children... My husband and I are
thankful to my daughter (Tracy) and
her husband (Kenny) for caring and
preparing home-cooked meals for us."
- 77-year-old Madam Kwan, who has diabetes
and a kidney condition, speaking about her
daughter.
Foreword
Care. Cook. Inspire. is the Agency
for Integrated Care’s first recipe
book for caregivers. The idea
for it was borne out of our
interactions with caregivers
who shared that despite their
busy schedule, they still wish
to prepare wholesome meals
for their loved ones. Also, many
shared that while caregiving
can be challenging, they found
strength through love and
support from their family
and friends.
Thus in this book, we present
recipes from real caregivers that
are not only simple to prepare,
but are also delicious and
healthy. These recipes have also
been refined by a dietician to
ensure they are suitable for your
loved ones with diabetes, high
blood pressure or who cannot
swallow easily.
Foreword
Care.
Cook.
Inspire. 07
Additionally, we have infused
this book with inspirational
caregiver stories to nourish the
spirit and offer support in gaining
greater confidence in your own
caregiving journey.
Finally, we would like to express
our heartfelt thanks to all the
caregivers who shared their
home-cooked recipes and
stories. We hope that this book
will help you explore new
flavours with your loved ones and
find the right mix of ingredients
for a satisfying and meaningful
caregiving journey.
Kelvin Lim
Chief, Senior Support and Carer
Services Development Division,
Agency for Integrated Care
08 Care.
Cook.
Inspire.
Special Thanks

Special Thanks!
Choy Ah Choon
Diana Lim

Mains
Eileen Ko
Elvin Tan
Janie Wong
Loh Yew Kim
Maisuri D/O Keshore
Saniff Zainab
Stephanie Loke
Tan Siew Chng
Tracy Lim
10 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 11
Family is not an Mapo Tofu
important thing.
4 portions | Preparation time: 15 minutes
It’s everything. INGREDIENTS
- Michael J. Fox 2 tbsps Chinese black vinegar
3 tbsps Cooking oil
2 tbsps Cornstarch (mixed with
3 to 4 tbsps water)
20 gm Dried mushroom (soaked,
stem trimmed and sliced)
100 gm Minced chicken
1 pc Red chilli (de-seeded and cut
into 1 cm slices)
3 tbsps Reduced salt light soya sauce Healthier Option

1 block Silken tofu (cut into cubes)

400 mℓ Water
12 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 13
Nutritional Values Tips
Energy (kcal) 197 Dietary Fibre (g) 2
Protein (g) 11 Sodium (mg) 597 • Tofu is a good source of protein
Total Fat (g) 16 Folate (µg) 3 and it is also low in fat. Cut down
Saturated Fat (g) 6 Calcium (mg) 28 on soy sauce and choose reduced

Mapo Tofu Cholesterol (mg) 14 Iron (mg) 1 salt soy sauce with the “Healthier
Carbohydrate (g) 9 Choice Symbol” to reduce the
amount of sodium in this dish.
• Diabetes: To replace white rice,

1 2 3 4 5
serve braised tofu with sweet
potato noodles or shirataki
noodles.
• Dysphagia: Replace dried
mushrooms with 60g fresh shitake
mushrooms for a softer texture
that allows for easy swallowing.

Heat oil in wok. Stir fry sliced Add the sliced chilli, soya Add cornstarch solution Add tofu and simmer for Transfer to serving dish and
mushrooms and minced sauce, vinegar and water. and mix well. 2 to 3 minutes. serve with hot steamed rice.
chicken until fragrant. Bring to boil for 2 to
3 minutes.
14 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 15
Cooking is like love. It Miso Grilled
should be entered into with
abandon or not at all. Saba Fish
- Harriet Van Horne 2 portions | Preparation time: 45 minutes

INGREDIENTS
2 pcs Saba fish (fillet)

MARINADE
1 tbsp Grated fresh ginger (10 to 12 gm)
2 tbsps Rice vinegar
1 tbsp Soya sauce
30 gm White miso
To taste White pepper powder
40 mℓ Japanese rice wine (mirin) – Optional

SALAD
100 gm Carrot (finely sliced)
50 mℓ Japanese sesame salad dressing (goma sauce)
80 gm Red cabbage (finely sliced)
80 gm White cabbage (finely sliced)
2 gm White sesame seeds (lightly toasted)
16 Care.
Cook.
Inspire.
Mains
Miso Grilled Saba Fish
1 2
Whisk miso, rice wine, rice
vinegar, soy sauce, ginger
and white pepper powder (to
taste) together in a small bowl.
Rice wine can also be added
(optional). Place saba fillets in a
ziploc bag, pour marinade into
the bag until fillets are
well-coated. Seal bag and
refrigerate for 30 minutes.
3 4
Finely slice and wash the carrots, Place washed vegetables in
red and white cabbages. Remove a salad bowl, add Japanese
excess water. sesame salad dressing and
toss salad with sesame seeds.
Set aside.
Mains
Care.
Cook.
Inspire. 17
Nutritional Values Tips
Energy (kcal) 164 Dietary Fibre (g) 2
Protein (g) 16 Sodium (mg) 478 • As a type of cold-water fish, Saba
Total Fat (g) 6 Folate (µg) 28 fish is also known as Norwegian
Saturated Fat (g) 2 Calcium (mg) 48 Mackerel. It contains a high
Cholesterol (mg) 57 Iron (mg) 1 amount of Omega 3 fatty acids,
Carbohydrate (g) 6 which can help prevent heart
disease and improve brain health.
• Diabetes: Avoid serving fish with
5
shortgrain rice. Use buckwheat
soba noodles instead.
• Dysphagia: Substitute saba fish
with softer textured options like
tilapia, snapper or garoupa.
Remove fillets from the bag Serve saba fillets with a
after 30 minutes and pat lightly portion of salad.
with kitchen towels. Discard
marinade. Heat non-stick frying
pan. Grill saba on medium heat,
skin side down, until golden
brown with a crust. Turn it over
and continue cooking until
thoroughly cooked.
18 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 19
Food is symbolic Roasted Chicken
of love when words
are inadequate. with Boiled Vegetables
- Alan D. Wolfelt 4 portions | Preparation time: 60 minutes

INGREDIENTS
1 whole Spring chicken (about 1.5.kg), cut into 4 pieces

MARINADE FOR CHICKEN

½ tsp Black pepper (coarse or fine)
2 tsps Honey
40 mℓ Indonesian sweet black soya
sauce (kecap manis)
3 tbsps Mustard sauce
2 tbsps Oyster sauce Healthier Option
3 tbsps Sesame oil (white)

VEGETABLES
200 gm Broccoli (trimmed and cut into bite size pieces)
200 gm Carrot (peeled and cut into cubes)
200 gm Cauliflower (trimmed and cut into bite size pieces)
320 gm Potato (peeled and cut into cubes)
200 gm Tomato (garnish)

SAUCE (OPTIONAL)
Cornstarch solution (2 tbsps of cornflour mixed with 3 to 4 tbsps water)
20 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 21
Nutritional Values Tips
Roasted Chicken
Energy (kcal) 405 Dietary Fibre (g) 7
Protein (g) 27 Sodium (mg) 1282 • As a healthier cooking method,
Total Fat (g) 18 Folate (µg) 75 roasting reduces calorie and fat
Saturated Fat (g) 4 Calcium (mg) 102 levels since no butter or cooking

with Boiled Vegetables Cholesterol (mg) 60 Iron (mg) 9 oil is used, allowing people to
Carbohydrate (g) 33 better manage their cholesterol.
Vegetables that can be roasted
include celery, pumpkin and sweet

1 2 3 4 5
potato for a boost in fibre content.
• Diabetes: Lower the GI* level by
using sweet potato or pumpkin
instead of the starchy potato.
Alternatively, serve wholemeal
crusty bread slices together with
the dish.
• Dysphagia: Add 500ml water
to the chicken when roasting.
Next, cover with aluminium foil
and bake for an hour till soften.
Replace pumpkin with carrot as it
has a softer texture when cooked.

Mix the ingredients for the
marinade well. Marinate chicken
for at least an hour. Sear chicken
pieces before roasting.
Preheat oven to 180°C. Bring a large pot of water to a
Place chicken pieces on an boil. Blanch the potatoes and
oven-baking tray or an carrots first. Add the remaining
oven-safe frying pan and vegetables into the pot and boil
bake for 15 minutes. until cooked. Drain and set aside.
Take out the baking tray / frying
pan from the oven. Add the
cooked vegetables around the
chicken pieces and bake for
another 5 to 10 minutes.
Transfer the chicken pieces
and vegetables to a large
serving plate. For the sauce,
retain the juices from the
roasted chicken in the baking
tray / frying pan. Place tray /
frying pan over a small flame
and thicken juices slightly with a
bit of the cornstarch solution.
Garnish the roasted chicken
platter with tomatoes. Serve
roasted chicken with the sauce,
soft rolls or homemade garlic
bread (optional).
Do you know?
*The Glycaemic Index (GI) is a
measure of how fast our body breaks
down the food’s carbohydrate to
glucose. The higher the GI, the faster
it is being converted to glucose. To
support seniors with diabetes in
managing their blood sugar levels
better, use foods low in GI and high
in fibre, such as vegetables and
wholemeal products.
22 Care.
Cook.
Inspire.
My Pillar of Support
My Pillar
of Support M y wife and I have been married
for 32 years. In 2012, she had a
fall and her mobility was affected.
Three years later she had another
severe fall, but this time it left her
wheelchair-bound. It was this time,
CAREGIVER
in October 2015, that I became
Loh Yew Kim,
her sole caregiver. With this
76-year-old
situation, I realised more has to
CARING FOR be done, especially in making our
Ng Gun Yok, home more accessible for her. For
77-year-old (spouse) instance, there was a step at the
entrance of the toilet that made
"Do not give up. it challenging for me to push the
wheelchair into the toilet. Likewise,
Help is available if with the steps at the entrance
you seek it." of our home. I also faced some
difficulty moving the wheelchair
due to a permanent leg injury.
At the beginning of my caregiving
journey, I had no idea where to
start. I have to take care of my wife,
manage the housework, finances
and medical appointments as
well as buy our meals. When I
discovered there was a COMmunity
NETwork Family Service Centre
A Gift of
(COMNET FSC) located just a block
away, I was relieved as I knew I was
not alone and could seek help with
providing care to my wife.
Motivation
COMNET FSC referred me to
TOUCH Caregivers Support
and they helped to replace the
existing chrome wheelchair with
a lightweight and durable one.
They also made my home more
wheelchair-friendly.
These improvements made it
easier for me to assist my wife
with activities like showering and
toileting. It also freed up some
time and with this handbook, I feel
more confident to try to cook for
her, whenever possible.
I feel well-supported in caring for
her and I see this as another part of
our marriage. This is a journey we
have to walk through together, to
support each other through thick
and thin.
Icared for my mother who had
dementia and a history of stroke,
with support from my sister
and brother-in-law living next
door. She was also wheelchair-
bound then. Besides the usual
CAREGIVER
household duties, a typical day at
Elvin Tan,
home includes helping her with
53-year-old
showering, cooking and feeding.
CARED FOR Due to her declining memory, I
Khor Chwee Pong, had to ensure that she took her
91-year-old (mother, medications on time and also
passed away) closely monitor her blood pressure .
"My advice to other In preparing her meals, I wanted to
provide her with a well-balanced
caregivers is not to wait
diet that suited her needs. But I
until tomorrow to do what wanted something healthy and
you can do today." varied to keep things interesting
too. One of her favourite dishes that
I have come up with is a blended
porridge with vegetables and meat,
using brown rice as a healthier
substitute. I would also mix together
a number of ingredients to make it
more colourful and appetising, like
sweet potato, carrot, Chinese yam
and minced pork.
A Gift of Motivation
Care.
Cook.
Inspire. 23
It is not easy to always maintain
her health in optimal condition
but I am able to do so by keeping
myself motivated and continuously
looking for new ways to provide
better care. One of the things I did
to upgrade myself was to tap on
the Caregiving Training Grant by
the Agency for Integrated Care.
Using the Grant, I took up two
home-based courses where I learnt
both soft and hard skills like how
to communicate with a senior
better, carry out cardiopulmonary
resuscitation (CPR), first aid and
home care. With these skills, I was
able to read my mother’s facial
and body language better and
provide care tailored to her needs
and wishes. As a result, I was more
confident in bringing her out for
more walks to get some fresh air
and sunshine which definitely
uplifted her spirit.
"To other caregivers, I would like
to say: Do it wholeheartedly
and always motivate yourself."
24 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 25
It is not how much you Steamed Chicken with
do, but how much love
you put in the doing. Black Fungus and Mushroom
- Mother Theresa 4 portions | Preparation time: 30 minutes

INGREDIENTS
400 gm Boneless chicken leg (cut into chunks)

MARINADE FOR CHICKEN

½ tsp Coarse ground black pepper
1 tbsp Corn or potato starch
12 slices Ginger (finely sliced)
2 tbsps Light soya sauce

ASSEMBLY
30 gm Black fungus (soaked and cut into
bite sized pieces)
12 pcs Dried Chinese mushroom (soaked
and stalks trimmed)

GARNISH
120 gm Baby kailan (blanched)
3 slices Red chilli (sliced)
26 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 27
Nutritional Values Tips
Steamed Chicken with
Energy (kcal) 181 Dietary Fibre (g) 5
Protein (g) 22 Sodium (mg) 518 • Steaming is the easiest and
Total Fat (g) 6 Folate (µg) 14 healthiest method to cook the
Saturated Fat (g) 2 Calcium (mg) 41 chicken because no oil is used

Black Fungus and Mushroom Cholesterol (mg) 79 Iron (mg) 1 and the meat is softer in texture.
Carbohydrate (g) 10 The use of green vegetables
and mushrooms add healthy
nutrients, such as selenium and

1 2
Mix the ingredients for the
marinade well. Marinate chicken
for at least an hour.
Arrange chicken on a plate
for steaming. Alternate each
piece of chicken with black
fungus and mushroom.
3 4
Bring a large pot of water
to a boil. Place the plate of
ingredients on a steaming
tray in the pot and steam for
20 minutes.
Blanch baby kailan for
1 to 2 minutes.
5
vitamins B and C. These nutrients
are considered antioxidants
as they may reduce the risk of
cardiovascular disease and cancer.
• Diabetes: Serve steamed chicken
with wholemeal mantou instead
of white rice. The mantou
can be enjoyed as a side dish
as it absorbs the sauce and
complements the taste of the
moist steamed chicken.
• Dysphagia: Use fresh mushrooms
and add 2-3 tbsps of ginger juice
to the marinade instead of finely
Serve chicken with baby kailan sliced ginger. The ginger juice
and rice. contains enzymes that help to
soften the texture of the chicken,
making it easier to swallow.
Prepare ginger juice by grating
or pounding the ginger and
squeezing the pulp to extract the
juice. Steaming the chicken for a
longer period of time (1 hour) can
help to soften it too.
28 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 29
The happiest people I know Steamed Egg with
are those who lose themselves
in the service of others. Minced Meat and Mushroom
- Gordon B. Hinckley 4 portions | Preparation time: 20 minutes

INGREDIENTS
3 pcs Egg (medium size)
100 gm Fresh shitake mushrooms (diced)
2 tbsps Light soya sauce
120 gm Minced chicken
¼ tsp White pepper powder

2 stalks Spring onion for garnish (diced) – Optional

100 gm Winter bamboo shoot (diced) – Optional
30 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 31
Nutritional Values Tips
Steamed Egg with
Energy (kcal) 145 Dietary Fibre (g) 1
Protein (g) 12 Sodium (mg) 689 • Shitake mushrooms, like most
Total Fat (g) 9 Folate (µg) 34 mushrooms, are high in Vitamin B
Saturated Fat (g) 2 Calcium (mg) 27 and may be related to weight loss.

Minced Meat and Mushroom Cholesterol (mg) 169 Iron (mg) 1 This is because they blend well
Carbohydrate (g) 4 with meat dishes and helps to add
flavour and volume, making us
feel full without adding calories,

1 2
Beat eggs until slight bubbles
appear.
3 4
Add minced chicken. Season egg and minced meat
mixture with light soya sauce
and white pepper. Add diced
mushrooms and bamboo
shoots (optional) and mix well.
5
Transfer egg mixture to tray for
steaming. Cover tightly with
cling wrap and steam on low
heat for 8 to 10 minutes.
cholesterol, fat and sodium.
• Tips for buying minced meat:
Avoid pork and beef that are
mainly white because this shows
that the meat contains a lot of fat.
• Diabetes: Pumpkin is one of the
recommended foods that can be
used to serve in place of white
rice. Add diced pumpkin to minced
pork mixture for additional
nutritional benefits too.
• Dysphagia: Blend meat for a
finer texture instead of having it
Garnish with chopped spring minced. Add 200ml water to egg
mixture to get a softer texture.
onions and serve hot.
32 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 33
Caregiving often calls Teochew-styled
us to lean into love we
didn’t know possible.
Steamed Fish
- Tia Walker 4 portions | Preparation time: 20 minutes

INGREDIENTS
1 whole Fish of preferred choice
(about 600 – 700 gm)

FOR STEAMING FISH

2 pcs Bottled salted plum – Suan Mei
40 gm Chaozhou salted mustard green
– Xian Cai (soaked, rinsed and sliced)
15 gm Dried shitake mushrooms
(soaked, stalk trimmed, and sliced)
1 tsp Fish sauce
20 gm Old ginger (sliced)
1 pc Red chilli (sliced)
½ tsp Salt
2 stalks Spring onion (diced)
1 pc Tomato (cut into wedges)
300 mℓ Unseasoned chicken broth

GARNISH
100 gm Lettuce leaves
20 gm Spring onion (chopped)
To taste White pepper powder
34 Care.
Cook.
Inspire.
Mains Mains
Care.
Cook.
Inspire. 35
Nutritional Values Tips
Teochew-styled
Energy (kcal) 138 Dietary Fibre (g) 1
Protein (g) 18 Sodium (mg) 534 • Steamed fish is a good source of
Total Fat (g) 5 Folate (µg) 3 protein that is lower in calories
Saturated Fat (g) 2 Calcium (mg) 26 and saturated fats than red meat.

Steamed Fish Cholesterol (mg) 30 Iron (mg) 1 Try to prepare it with little or no
Carbohydrate (g) 3 oil, at least three times a week. If
required, the fishmonger can help
in descaling and cleaning the fish.

1 2 3 4 5
• Diabetes: To replace white rice,
add more broth and pre-softened
sweet potato noodles to the
fish before steaming. Serve it
thereafter.
• Dysphagia: Choose fishes with finer
texture like ikan kembong, ikan
kurau and parrot fish. Peel and
flake the fish for easier swallowing
before serving.

Season fish with salt and fish
sauce. After seasoning, place
fish on steaming tray.
Add all ingredients and spread
evenly over fish.
Add unseasoned chicken Bring a large pot of water to a
broth over fish. boil. Place the plate of fish on a
steaming tray and steam for 7
minutes under high heat.
Serve on deep serving dish
lined with lettuce leaves. Add
white pepper powder to taste
and garnish with spring onions
before serving.
36 Care.
Cook.
Inspire.
The Strength of Love

The Strength M y husband Kenneth was

diagnosed with lymphoma
cancer in early 2014, a few months
He also had incidents of pulling his
feeding tube. Thus after his second
discharge from BVH in 2015 and as

of Love
after our first child was born. Shortly
after, he contracted a rare virus and
slipped into coma. To my shock, we
were asked by the doctor to prepare
for the worst. Even if he did recover,
it was likely he would not be able
to live independently. Our daughter
CAREGIVER was just nine months old and I was
Diana Lim, at a complete loss. What was I going
advised by the doctor, we decided
to try feeding him blended food. We
tried different dishes and settled
on some main menus e.g breakfast
as porridge with eggs or oats with
fruits, lunch and dinner as porridge
or brown rice with vegetables and
fish or chicken, coupled with fruits.
To liven up his mealtimes and

35-year-old
CARING FOR
Kenneth Ng,
35-year-old (spouse)
"Caregiving is not about
the number of hours of
accomplishment, but defined
by true love and patience."
to do?
Fortunately Kenneth regained
consciousness after a few months
and was discharged to Bright
Vision Hospital (BVH) for rehab
therapy. However, he was assessed
to be mentally and physically
incapacitated, and has to be fed
through tube. His speech was
also affected.
After his first discharge from BVH,
my helper and I had to adjust and
adapt our daily routine around his
needs. We had to be patient and
calm to understand his limitations
and frustrations when he was easily
agitated and aggressive back then.
Staples
engage him with different tastes,
we often made the effort to try
different ingredients and blended
recipes too.
It is definitely a long journey as
was advised earlier and along the
way, people have encouraged
me saying I have shown strength
in my character in managing my
situation. There may be people
who do not fully understand what
we caregivers are going through
but just trusting yourself and
knowing that you are already
doing your best for your loved one
is enough. I do feel overwhelmed
at times, but as long as I persist, I
know I can go on further.
38 Care.
are.
Cook.
Inspire.
Staples Staples
Care.
Cook.
Inspire. 39
To care for those who once Blended Porridge
cared for us is one of the
highest honors.
with Vegetables and Meat
- Tia Walker 2 portions | Preparation time: 45 minutes

INGREDIENTS
60 gm Chinese yam (diced)
2 slices Ginger (sliced)
40 gm Red carrot (diced)
100 gm Rice (optional – Brown rice)
2 gm Salt or sea salt
1 tsp Sesame oil
60 gm Sliced fish / choice of ikan batang,
ikan kurau, snapper, garoupa or
freshwater carp or minced meat
60 gm Sweet potato (diced)
500 mℓ Water
10 gm Spring onions (diced) – Optional
40 Care.
Cook.
Inspire.
Staples Staples
Care.
Cook.
Inspire. 41
Nutritional Values Tips
Blended Porridge Energy (kcal)
Protein (g)
Total Fat (g)
Saturated Fat (g)
159
5
4
1
Dietary Fibre (g)
Sodium (mg)
Folate (µg)
Calcium (mg)
2
218
16
15
• Brown rice is considered a
wholegrain and is higher in
dietary fiber because it has not

with Vegetables and Meat Cholesterol (mg)

Carbohydrate (g)
8
27
Iron (mg) 1 lost the hull and bran layers in the
milling process. Brown rice helps
to maintain a healthy weight and
better manage blood sugar level.

1 2 3 4 5
• Diabetes: Use multigrains like
red rice and brown rice to cook
the porridge.
• Dysphagia: Replace carrot with
sweet potato or pumpkin and
avoid spring onions.

Add water, washed rice and
sliced ginger into slow cooker
on the highest temperature.
(NOTE: Cooking time takes about
3 hours. For faster cooking time,
use a stove instead.)
Add diced sweet potatoes, yam, Add sliced fish and cook for Allow porridge to cool Season with salt and sesame
carrots and cook for 30 minutes. 5 minutes. slightly before transferring oil. Garnish with spring onions
Add extra water as necessary for porridge to blender. Blend (optional) before serving.
desired consistency. porridge until smooth.
42 Care.
Cook.
Inspire.
Staples Staples
Care.
Cook.
Inspire. 43
The closest thing to being Shrimp Pasta
cared for is to care for
4 portions | Preparation time: 30 minutes
someone else. INGREDIENTS
- Carson McCullers 8 tbsps Cooking oil
4 cloves Garlic (chopped)
200 gm Kailan (shredded)
16 pcs Medium size prawn (diced)
1 packet Pasta (about 400 g)
1 tsp Pepper
1 pc Red chilli (de-seeded and finely chopped)
2 gm Salt (pinch)
1 pc Yellow onion (chopped)
200 mℓ Pot of water
44 Care.
Cook.
Inspire.
Staples Staples
Care.
Cook.
Inspire. 45
Nutritional Values Tips
Energy (kcal) 460 Dietary Fibre (g) 5
Protein (g) 27 Sodium (mg) 491 • Enjoy prawns and other seafood
Total Fat (g) 17 Folate (µg) 15 such as crabs and squids not
Saturated Fat (g) 7 Calcium (mg) 181 more than twice a week,

Shrimp Pasta Cholesterol (mg) 119 Iron (mg) 2 especially if you are watching your
Carbohydrate (g) 48 cholesterol levels.
• Diabetes: Use low GI noodles
like sweet potato noodles and

1 2 3 4 5
wholewheat spaghetti pasta.
• Dysphagia: Use small short pasta to
replace long pasta. Cook the pasta
longer than the recommended time
until softer texture.

Bring large pot of water
to boil and cook pasta according
to instructions on the pasta
package. Do not discard pasta
water yet.
Heat cooking oil in a large frying Add shredded kailan, chilli Add pasta to pan. Mix well with Moisten pasta with pasta
pan. Add chopped garlic and and prawns. Stir fry for 2 to 3 salt and pepper. water (Step 1) if it gets too dry.
onions, and stir fry until fragrant. minutes until the prawns Serve hot.
are cooked.
46 Care.
Cook.
Inspire.
United in Care

United A s the proverb “It takes a village

to raise a child” goes, it is
to manage their cholesterol levels,
I specially remove the yolk from

in Care
important to have both family and
community work hand in hand to
encourage ageing gracefully.
I fully realised this when I was
CAREGIVER entrusted with the duties of being
Tracy Lim, a caregiver to both my parents,
48-year-old on top of working full-time and
caring for my own family's needs.
their favourite hard boiled eggs.
Even though I have my hands full, I
am blessed to have strong support
from my family, friends and
colleagues. Both my immediate
and extended family pitch in
financially to the “Grandparents’
Caregiving Fund” which helps to

CARING FOR
Kwan Soh Lan,
77-year-old (mother)
"Never give up! It may be
tiring, but at the same time,
it’s also fun and happy to see
the family bond together.
The greatest fulfilment is
to see our parents happy
and their health conditions
under control."
My mother was diagnosed with
diabetes and kidney failure, while
my father has many chronic
conditions including diabetes,
cholesterol and high blood
pressure. My daily responsibilities
include ensuring they take their
medications, receive their insulin
jabs, monitor their blood sugar
levels and see to their personal
care needs. When my siblings are
busy, I also accompany my parents
for their respective medical and
dialysis treatments.
In view of their medical conditions,
I am conscious of certain dietary
needs and prepare dishes that
are both nutritious and tasty.
Alternatively, I try to substitute with
healthier ingredients. For instance,
Soups
offset the financial costs for their
medications and treatments.
My siblings also take turns to
accompany my parents for their
medical appointments, while the
children would help in other ways
when required. I have a helper
named Grace who has been
supporting us in taking care of my
parents. As she is hard working and
caring, I am able to leave my family
in her capable hands while I go to
work daily without worry.
From my own experience,
a network of care must be
complemented by conscientious
support from those around you. I
am assured that this support will
be a driving force to keep me going
on my caregiving journey.
48 Care.
Cook.
Inspire.
Soups Soups
Care.
Cook.
Inspire. 49
Being deeply loved by someone Fillet Fish Soup
gives you strength, while loving
someone deeply gives you courage.
(Lauk Singgang)
- Laozi 4 portions | Preparation time: 15 minutes

INGREDIENTS
2 tbsps Cooking oil
320 gm Fish fillet / sea bass (sliced)
2 sprigs Fresh coriander leaves
2 cloves Garlic (peeled and finely sliced)
20 gm Ginger (peeled and finely sliced)
1 pc Green chilli (de-seeded and diced)
1 pc Red chilli (de-seeded and diced)
½ tsp Salt
20 gm Spicy shrimp paste / belachan
40 gm Tamarind paste / assam
140 gm Yellow onion (peeled and sliced)
500 mℓ Water
50 Care.
Cook.
Inspire.
Soups Soups
Care.
Cook.
Inspire. 51
Nutritional Values Tips
Fillet Fish Soup Energy (kcal)
Protein (g)
Total Fat (g)
257
9
18
Dietary Fibre (g)
Sodium (mg)
Folate (µg)
2
967
2
• Fresh and natural seasonings such
as garlic, onion and coriander add
flavour without excessive use of

(Lauk Singgang)
Saturated Fat (g) 5 Calcium (mg) 42
Cholesterol (mg) 24 Iron (mg) 2 sauces and salt. Use more of these
Carbohydrate (g) 27 natural ingredients to keep the
dish healthy.
• Diabetes: Serve soup with low GI

1 2 3 4 5
noodles instead of white rice.
• Dysphagia: After the soup is
cooked and cooled a little, blend
it into a puree and serve.

Heat oil in a soup pot. Add
sliced garlic, onion and
ginger and fry until fragrant.
Add diced chilli and cook for
2 to 3 minutes. Set aside.
Mix the shrimp and tamarind Strain mixture (Step 3) into the Add the fish slices to broth, bring
pastes with water in a soup pot and bring to a boil. to a boil and add salt. Garnish
separate bowl. with fresh coriander leaves and
serve with rice. (Optional: Serve
with sambal chilli).
52 Care.
Cook.
Inspire.
Soups Soups
Care.
Cook.
Inspire. 53
Compassion brings us to a Mixed Savoury Bean Soup
stop and for a moment
2 portions | Preparation time: 90 minutes
we rise above ourselves. INGREDIENTS
- Mason Cooley 50 gm Black bean (pre-soaked for 4 hours)
250 gm Chicken bone
1 pc Dried tangerine skin (about 2 gm)
50 gm Fresh cooked lotus seed
50 gm Green bean (pre-soaked for 4 hours)
50 gm Red bean (pre-soaked for 4 hours)
2 to 3 pcs Red date
½ tsp Salt
1ℓ Water or unseasoned chicken stock
54 Care.
Cook.
Inspire.
Soups Soups
Care.
Cook.
Inspire. 55
Nutritional Values Tips
Energy (kcal) 346 Dietary Fibre (g) 7
Protein (g) 25 Sodium (mg) 342 • Beans are a great way to add low
Total Fat (g) 17 Folate (µg) 145 fat, high fiber and protein to our
Saturated Fat (g) 6 Calcium (mg) 71 diet. Black, red and green beans

Mixed Savoury Bean Soup Cholesterol (mg)

Carbohydrate (g)
57
18
Iron (mg) 4 are high in antioxidants and
packed with vitamins like folate,
magnesium and B vitamins.
• Diabetes: For better blood sugar

1 2 3 4 5
control, add green leafy vegetables
like bak choy or watercress. They
add more volume and increase
feeling of fullness due to the
additional fibre on top of the beans.
• Dysphagia: Use 300g blended raw
minced meat instead of rib bones
for easier swallowing. Leave out
lotus seeds from the recipe. Blend
beans separately if need to for
easier swallowing.

Boil bones in a pot of water until In a separate large pot, add the Bring to a boil and let it simmer Add lotus seeds and boil for Add salt to taste. Serve hot.
cooked and discard water. water or unseasoned stock, for an hour over medium heat. another 20 to 30 minutes.
bones, red, green and black
beans and red dates.
56 Care.
Cook.
Inspire.
Soups Soups
Care.
Cook.
Inspire. 57
Be determined to handle Spinach Soup
any challenge in a way
that will make you grow.
in Rempah Titek
- Les Brown 2 portions | Preparation time: 20 minutes

INGREDIENTS
SPICE PASTE
2 pcs Candle nut (buah keras)
20 gm Fresh belachan
2 pcs Fresh red chilli
6 to 7 pcs Shallot (peeled)

SOUP
30 gm Dried shrimp
120 gm Fish ball / sliced fish cake
¼ cube Ikan bilis bouillon cube
(no added MSG)
80 gm Minced chicken
100 gm Spinach (trimmed and cut)
500 mℓ Water
58 Care.
Cook.
Inspire.
Soups Soups
Care.
Cook.
Inspire. 59
Nutritional Values Tips
Spinach Soup Energy (kcal)
Protein (g)
Total Fat (g)
Saturated Fat (g)
117
14
3
1
Dietary Fibre (g)
Sodium (mg)
Folate (µg)
Calcium (mg)
1
479
3
55
• Spinach helps to maintain good
eyesight and prevents *Age
Related Macular Degeneration

in Rempah Titek
Cholesterol (mg)
Carbohydrate (g)
(AMD). Besides being low in fat
21 Iron (mg) 4
and even lower in cholesterol, it
7
contains a wealth of antioxidants
including beta carotene, lutein and
xanthene, all which are beneficial

1 2 3 4 5
to the eye.
• Diabetes: Add brown rice vermicelli
to the soup to replace the white rice.
• Dysphagia: Blend the soup and
cooked ingredients into a puree
before serving.

Blend ingredients for the spice
paste. (NOTE: If you do not
have a blender, use a pestle
and mortar to pound the
ingredients together.)
Blend (or pound) ingredients for
spice paste well and set aside.
Fill soup pot with 500 mℓ water
and bring to a boil.
Add the spice paste (Step
2) and the rest of the soup
ingredients into the pot.
Bring to a boil and simmer until
meat is cooked. Serve hot.
Do you know?
*Age-Related Macular
Degeneration (AMD) is a chronic
eye condition that mainly affects
people aged 50 and older. A
leading cause of vision loss, it
causes damage to the macula,
a small spot near the center of
the retina and the part of the eye
needed for sharp vision.
AMD by itself does not lead to
complete blindness, but the loss
of central vision can interfere with
simple everyday activities, such
as the ability to drive, read, write,
cook or do household chores.
60 Care.
Cook.
Inspire.
Tenderness in Love & Soup

Tenderness
in Love "What goes around comes around. We’re the role models for our

& Soup children and grandchildren because they’ll learn from us on how
to care for their seniors in the future. That’s why we must persevere

Light Snacks/
and not give up on our loved ones when we face difficulties in our
caregiving journey."
CAREGIVER
Choy Ah Choon,
60-year-old W hen I first started taking care
of my late husband, I became
prepare lunch for him. He loved
spicy foods, but over time as his

frustrated and often wondered
CARED FOR “Why am I the only one taking
Woon Boon Meng, care of him?” Another challenge
61-year-old (spouse, was providing for his medications
passed away) and other essential items like
adult diapers on a long-term
basis. Thankfully, Metta Welfare
Association assisted in providing
financial support. My close friends
also excouraged me on my
caregiving journey.
At home, our day would begin
with a cup of coffee for my
husband and then breakfast at the
nearby hawker centre. After that,
I would give him a shower and
Desserts
condition progressed, I had to cook
foods that were easier for him to
eat and digest. He especially loved
the bubor cha cha and the mixed
savoury bean soup.
To enhance his appetite, I try to
be creative with the mixed savoury
bean soup by adding pork ribs
or chicken bones to enrich the
flavour. Other ingredients like fresh
cooked lotus seeds and dried
tangerine peels were added to
aid digestion.
62 Care.
Cook.
Inspire.
Light Snacks / Desserts Light Snacks / Desserts
Care.
Cook.
Inspire. 63
Impossible Bubor Cha Cha
situations can
4 portions | Preparation time: 60 minutes
become possible INGREDIENTS
miracles. 100 mℓ
2 pcs
Coconut milk
Pandan leaves
- Robert H. Schuller 20 gm Sago / tapioca pearl
40 gm Sugar
200 gm Sweet potato – purple or orange
(peeled and cut into cubes)
200 gm Yam (peeled and cut into cubes)
500 mℓ Water
64 Care.
Cook.
Inspire.
Light Snacks / Desserts
Bubor Cha Cha
1 2
Cook the sago in boiling water
until transparent. Strain pearls
and run under running tap water
to wash away the excess starch.
Drain well and set aside.
Nutritional Values
Energy (kcal) 335
Protein (g) 1 Sodium (mg)
Total Fat (g) 18
Saturated Fat (g) 15
Cholesterol (mg)
Carbohydrate (g)
0
44
3 4
Bring a pot of water to a boil and Add the water and coconut milk Add the pandan leaves and sugar
place the diced sweet potato and into a pot and bring the mixture to the coconut milk and water
yam cubes in a plate. Place plate to a boil. mixture while stirring gently.
on top of a steaming tray and
steam for 20 to 30 minutes until
soft and set aside.
Light Snacks / Desserts
Care.
Cook.
Inspire. 65
Tips
Dietary Fibre (g) 3
29 • Sweet potato and yam are some
Folate (µg) 9 good sources of soluble fibre,
Calcium (mg) 27 which can also help to regulate
Iron (mg) 1 blood sugar levels. Cut down the
sugar by replacing part of the
coconut milk with evaporated milk
or water to reduce both sugar and
5
saturated fats.
• Diabetes: Limit to one starch
intensive ingredient instead of
two, with sweet potato as the
preferred option.
• Dysphagia: Dice sweet potatoes
into small pieces or mash for
easier swallowing.
Rinse and strain the cooked
sago with tap water again before
adding to the coconut milk and
water mixture. Add the steamed
sweet potato and yam cubes.
Discard the pandan leaves,
divide into 4 portions and serve.
66 Care.
Cook.
Inspire.
Light Snacks / Desserts Light Snacks / Desserts
Care.
Cook.
Inspire. 67
Food is an important part, not Chilled Longan with
just in our physical well-being, but
in our psychological well-being.
White Fungus and Jasmine Flowers
- Ziggy Marley 4 portions | Preparation time: 20 minutes

INGREDIENTS
30 gm Dried white fungus (soaked and cut
into bite-sized pieces)
30 gm Fresh jasmine flower
1 can Longan (drained and syrup retained)
200 mℓ Water
68 Care.
Cook.
Inspire.
Light Snacks / Desserts Light Snacks / Desserts
Care.
Cook.
Inspire. 69
Nutritional Values Tips
Chilled Longan with Energy (kcal)
Protein (g)
Total Fat (g)
Saturated Fat (g)
111
1
0
0
Dietary Fibre (g)
Sodium (mg)
Folate (µg)
Calcium (mg)
3
15
0
0
• As part of the mushroom family,
white fungus is commonly used in
Chinese medicine to improve lung

White Fungus and Jasmine Flowers Cholesterol (mg)

Carbohydrate (g)
0
27
Iron (mg) 0 function and nourish the skin.
Although white fungus is usually
cooked with sweet soup, avoid
using too much sugar in

1 2 3 4 5
this dessert as the canned
longan already contains sugar.
• Diabetes: Replace fresh longans
with 80g dried longans and do not
add any sugar.
• Dysphagia: Replace white fungus
with Chinese wild yam (huai
shan) and cook for another 15-20
minutes for a softer texture.

Add water and syrup from
canned longans into soup pot
and bring to a boil.
Add white fungus and simmer for
5 minutes.
Place jasmine flowers in a mixing
bowl. Using a sieve, pour the
syrup mixture over the flowers.
Retain the white fungus.
Carefully stir the hot syrup and
jasmine flower mixture.
Return the white fungus to Divide dessert into 4 portions
the pot and add the longans and serve either hot or chilled.
straight from the can. Drain
the syrup and flower mixture
through a sieve into the soup
pot and bring to a boil.
70 Care.
Cook.
Inspire.
Overcoming the Odds
Overcoming
the Odds
CAREGIVER
Janie Wong,
68-year-old
"My mother underwent a right hip and knee replacement due to a
fall last year. I see taking care of my mother as a natural thing for
me to do although she can be bossy at times."
CARING FOR
Tan Khne Neo,
In the beginning, my mother was
86-year-old (mother)
not receptive towards the home
physiotherapy sessions. Thankfully,
the St Luke Hospital staff allowed
me to learn her physiotherapy
exercises so that I or my other
family members can carry it out
with her at home.
I was also quite busy with the new
helper because I had to teach
her how to prepare meals for my
mother and care for her overall
well-being. Besides being pre-
diabetic, my mother has denture
issues as well. As a result, she
does not eat enough meat and
therefore lacks iron. So we had
Stronger in
Family Bond
to find ways to incorporate it in
her meals. Additionally, she often
changes her mind with the food I
had prepared and is unwilling to
eat them.
To make it easier for my mother, I
have to cook dishes that are easier
for her to swallow, but is still as
tasty. One of her favourite dishes is
the spinach soup with rempah titek
which is high in iron. The rempah
titek is a type of Peranakan spice
paste and it is quite easy to make.
Another dish is the fish porridge
which she enjoys eating as it is
easier to swallow.
CAREGIVER
Maisuri D/O Keshore,
45-year-old
CARED FOR
Rajnikant Manilal Kamdar,
79-year-old (father,
passed away)
"Keep trying. Never give up."
M y father’s mobility on the left
side of his body was affected
due to a stroke. Coupled with his
dementia, it took some time for
me and my mother to adjust to
his needs. Although I do not live
with my parents and their helper,
I visit them regularly as I stay in the
same estate.
During the earlier days, my father
had mood swings and sometimes
refused to eat. We played games
with him to make him feel better
and also took him out for walks
before dinner. Right from the
start, we were at a loss as to what
help we can tap on to manage his
condition. To our relief, Changi
General Hospital stepped in and
provided assistance. With the
wheelchair, it was more convenient
to bring him around.
Stronger in Family Bond
Care.
Cook.
Inspire. 71
The shower chair also made it
easier to shower him. Lastly, with
the roller bed, we were better able
to turn or move him about when
he was having a nap or sleeping.
Although my father’s condition
was better managed, he lost a
lot of weight and tended to get
urine infections or pneumonia
easily. To boost his weak immune
system, my mother started
cooking more nutritious for him.
However, his favourite food was
still the dahi vada.
Through this caregiving journey,
I found myself learning to be
more patient and it gave me an
opportunity to build a stronger
bond with my family, especially
with my late father.
72 Care.
Cook.
Inspire.
Light Snacks / Desserts Light Snacks / Desserts
Care.
Cook.
Inspire. 73
Food for the body is Chilled Strawberry with
not enough. There must
be food for the soul.
Sago and Vanilla Ice Cream
- Dorothy Day 4 portions | Preparation time: 15 minutes

INGREDIENTS
2 pcs Banana (cut into chunks)
50 gm Sago / tapioca pearl
250 gm Strawberry (leaves trimmed)
20 gm Strawberry jam
200 gm Vanilla ice cream
74 Care.
Cook.
Inspire.
Light Snacks / Desserts Light Snacks / Desserts
Care.
Cook.
Inspire. 75
Nutritional Values Tips
Chilled Strawberry with Energy (kcal)
Protein (g)
Total Fat (g)
Saturated Fat (g)
227
4
7
4
Dietary Fibre (g)
Sodium (mg)
Folate (µg)
Calcium (mg)
2
38
3
42
• Adding fruits is a healthy way
to enjoy our desserts. Bright
coloured fruits such as strawberry

Sago and Vanilla Ice Cream Cholesterol (mg)

Carbohydrate (g)
28
38
Iron (mg) 0 are nutritious and packed with
antioxidants like Vitamin C that
can boost immunity and may
prevent diseases such as cancer

1 2 3 4 5
and heart disease.
• Diabetes: Lower the GI level by
replacing the sago with cubed
unsweetened chin chow jelly as it
has a higher GI.
• Dysphagia: Grate chin chow jelly
instead of cutting into cubes for
easier digestion.

Blend strawberries into a puree.
Strain and chill puree for at least
60 minutes (NOTE: If you do not
have time, continue with the next
step after straining the puree).
Add sago to a large pot of Strain pearls under running tap To serve, divide strawberry Add one scoop of vanilla ice
boiling water. Cook the sago water to wash away the excess puree, bananas and sago into cream to each bowl and serve.
until transparent. starch. Drain well and set aside. 4 portions.
76 Care.
Cook.
Inspire.
Light Snacks / Desserts Light Snacks / Desserts
Care.
Cook.
Inspire. 77
It is not the load that Dahi Vada /Dahi Bhalla
breaks you down. ItIt's
4 portions | Preparation time: 60 minutes
the way you carry it. INGREDIENTS
- Lena Horne 800 mℓ to 1ℓ Cooking oil
20 gm Green chilli (sliced)
10 gm Ginger (sliced)
150 mℓ Milk
100 gm Plain yogurt (curd - ½ to ¾ cup)
½ tsp Salt
100 gm Urad dal / ulundhu / whole white lentil beans
(soaked for 3 to 4 hours)
100 mℓ Water

SAUCE
½ tsp Chat masala (indian mixed
spices found in supermarkets)
1 tbsp Fresh coriander leaves (chopped)
2 tbsps Mango chutney
½ tsp Red chilli powder
78 Care.
Cook.
Inspire.
Light Snacks / Desserts Light Snacks / Desserts
Care.
Cook.
Inspire. 79
Nutritional Values Tips
Energy (kcal) 126 Dietary Fibre (g) 4
Protein (g) 9 Sodium (mg) 371 • Besides being rich in nutrients like
Total Fat (g) 3 Folate (µg) 35 protein and folate, lentil beans
also reduces cholesterol and lower

Dahi Vada /Dahi Bhalla

Saturated Fat (g) 2 Calcium (mg) 113
Cholesterol (mg) 9 Iron (mg) 2 the risk of heart disease due to
Carbohydrate (g) 14 their high levels of soluble fibre.
Remember to drain the excess oil
from frying with a kitchen towel

1 2 3 4 5
or use an air fryer as a healthier
alternative.
• Diabetes: Eat in moderation and
substitute half of the dhal with
wholemeal flour.
• Dysphagia: Add 200ml more milk
to soak the vadas until it is much
softer in texture before serving.

Blend the soaked dhal with
salt, ginger and green chilli
using only very little water until
smooth and fluffy.
Heat wok with cooking oil. Oil
is hot enough when gentle
bubbles form. Bring flame
down to medium fire.
Drop dollops of the mixture
(dough) and deep fry until
golden colour on all sides.
Flip dough every 2 to 3 minutes
for even cooking. Drain on
kitchen towels.
Heat milk in a pot until just hot
(without boiling it) and transfer
to a wide bowl. Add a pinch of
salt and soak the fried vadas in
hot milk for 20 minutes.
While the fried vadas are soaking,
beat curd until smooth and add
chopped coriander leaves, chilli
powder and chat masala.
Mix well.
Remove the soaked vadas and
mix a small amount of the milk
into the curd till you get a slightly
runny consistency. Add curd to
pre-soaked vadas and mix well.
Allow to set for half an hour at
room temperature. Serve
with chutney.
80 Care.
Cook.
Inspire.
Angels to the Rescue
Angels to
the Rescue S ince young, I have always
enjoyed a close relationship
CAREGIVER with my father. He used to take
Tan Siew Chng, us out for family movies and
52-year-old even accompanied me on my
job interviews. However, ten
CARING FOR years ago, he started showing
Tan Bak Seng, signs of dementia. My sleep was
89-year-old (father) affected because I would wake up
several times at night to attend
"He’s my father. I’ll look to his toileting needs. With a
frail mother to care for too, I felt
after him no matter how tired emotionally drained and could
I am. The help I’ve received not manage my caregiving and
has given me the confidence to work responsibilities. Things got
more challenging when he was
care for him." hospitalised in 2012. I just felt
totally helpless. At this point,
I suddenly recalled my past
volunteer stint.
I was referred to TOUCH Home
Care (THC) and their staff quickly
responded to my request and
did an assessment of my father’s
condition. They designed mental
Reliving the
activities to engage him, while a
Memories
of Love
commode was recommended
to be used for his showering
needs. With their regular visits to
attend to his personal hygiene,
he became more responsive and
even shared life stories with them.
I am naturally small-built and often
have difficulties in transferring
him to the commode chair for
showering. With their help, I can
better care for my father too. As
for his daily meals, my mother
helps me in the preparation, with a
strong emphasis on nutritious and
well-balanced dishes for him.
Recently, my father’s condition
worsened and I decided to be a
full-time caregiver. THC continued
their assistance and even
discussed with me the long-term
care management plan for him. I’m
really grateful for their support all
this while.
B esides having Alzheimer’s,
my mother, now 81 years
old, has both poor vision and
hearing. Because she is unable
to see clearly, this makes her
prone to falls. At the same time,
her poor hearing contributes to
her inability to properly gauge
road conditions when she is
CAREGIVER
out walking, so she is wearing a
Stephanie Loke,
hearing aid for her own safety.
48-year-old
CARING FOR Fortunately we have a helper to
Chen Lee Yuh Lily, assist me in caring for her. My
helper monitors my mum’s blood
81-year-old (mother)
sugar levels, ensures she wears
"See the positive side of any the hearing aid and brings her out
situation. Focus on the silver for walks. One of the challenges I
face is having to constantly look
lining in your caregiving journey." out for her while juggling my other
responsibilities, sometimes at the
expense of my own well-being. But
the journey has been made easier
with the support of my helper
whom I appreciate very much.
When she was younger, my
mother was a worrier and prone
Reliving the Memories of Love
Care.
Cook.
Inspire. 81
to anxiety. But she has now
become more humorous and
easygoing and is willing to try new
things and cuisines. One of her
favourite meals is now the miso
grilled saba fish.
One tip I would like to share with
other caregivers is to create new
memories with your loved ones
and take photos as a keepsake
to reminisce about the good
times. I still travel around with
my mother, whether it is visiting
places of interest here in Singapore
or overseas, like our recent
Mediterranean cruise in 2014. In
creating these shared memories,
we will have something to
remember each other by and also
put a smile on the faces of
our parents.
"It is important to have personal time
and learn from others who have gone
through similar caregiving challenges
who can empathise with us."
82 Care.
Cook.
Inspire.
Glossary

Glossary
TYPES OF COOKING METHODS

Blanch Lightly boil Season Add flavouring ingredient(s)

De-seed Remove seed Simmer Slow boil (under low heat)
Dice 1 cm cube Trim Cut off inedible parts or excess
Grill Pan fry if using frying pan visible fat or uneven corners of
meat, vegetable or fruit For more information on Community Care services:
Peel Remove layer
Whisk A light and rapid sweeping
Pound Lightly flatten
movement
Sear To cook the surface of meat with
high heat

TYPES OF PORTIONS OTHERS

Chunk About 4 cm Healthier Option Healthier Option Symbol

Clove A segment of a bulb of garlic
Pestle A kitchen equipment consisting of
Cube About 2 cm & mortar a blunt heavy object (pestle) and
Sprig A small bunch ceramic bowl (mortar)
Thin slice Not more than 3 mm thick
Wedge Bite size
AGE N CY FO R IN T E GRAT E D CAR E

AICare Link @ Maxwell

7 Maxwell Road #04-01
MND Complex Annex B
Singapore 069111